Chinese vermicelli with vegetables. Chinese vermicelli with vegetables Chinese pasta

A difficult recipe for spaghetti in Chinese home cooking step by step with a photo. Easy to cook at home for 56. Contains only 320 kilocalories.

• Preparation time: 10 minutes
• Cooking time: 56
• Amount of calories: 320 kilocalories
• Servings: 12 servings

• Complexity: Difficult recipe
• National cuisine: home kitchen
• Dish type: Paste

Ingredients for seven servings

• Spaghetti - 230 g
• Starch - 1 tbsp. l.
• Soy sauce - 4 tbsp. l.
• Sesame oil - 2 tbsp. l.
• Chicken fillet without skin (cut into pieces) - 450 g
• White wine vinegar - 2 tbsp. l.
• Sugar - 1 tbsp. l.
• Vegetable oil (ideally canola) - 1 tbsp. l.
• Young green peas, in pods - 2 cups
• Medium carrots (chopped with julienne) - 2 cups
• Green onion (finely chopped) - 3 pcs.
• Fresh ginger (chopped) - 1 ½ tsp
• Red pepper flakes - ½ tsp

Step by step cooking

1. Boil spaghetti in salted water until tender, according to package instructions. In a small bowl, mix cornstarch and 1 tablespoon soy sauce. Add 1 tablespoon of sesame oil. Pour this mass into a plastic bag, put the chicken fillet there and shake the bag well. Place the bag of meat in the refrigerator for 10 minutes. Dry the spaghetti.
2. In a small bowl, whisk together vinegar, sugar, remaining soy sauce and sesame oil, set aside.
3. In a wok or other large skillet, heat vegetable oil, put the fillet and fry, stirring, until pink. Transfer the chicken to a plate, cover with a lid.
4. Put carrots and green peas in the same pan, fry, stirring, for about 5 minutes. Then add green onion, ginger and red pepper to the pan. Cook, stirring, until soft but still crispy. Put the chicken back into the pan with the vegetables, add the soy mixture and spaghetti, mix well.

Chinese vermicelli has become a frequent guest on our table. Its advantages: it is prepared quickly, it is prepared simply, it is varied in taste depending on the sauce for it.

Of the new products of Chinese cuisine, I can boast of buying sesame oil. I looked at it for a long time (a little expensive), but in the end I bought it and did not regret it for a second - only with it did oriental dishes acquire completeness and an exquisite, unique and irreplaceable aroma.

To prepare Chinese vermicelli with vegetables, you need to take:

Rice or soy vermicelli 100 grams (for two servings);

Odorless vegetable oil for frying;

Sweet pepper (preferably thin-skinned);

garlic clove;

100 grams of broccoli;

100 grams of shrimp (optional);

Soy sauce 2 tbsp. spoons;

a teaspoon of sugar;

A couple of drops of sesame oil;

Sesame seeds.

To begin with, clean and wash vegetables and shrimp, chop everything finely.

Soak vermicelli in cold water for 10 minutes.

We prepare the sauce in a frying pan - add in succession and cook, stirring, vegetable oil, garlic, sesame seeds, sweet peppers, broccoli, sugar, soy sauce, shrimp, sesame oil. In about 10 minutes, while the vermicelli swells, the vegetable sauce will be ready.

Chinese vermicelli is packed with long threads, it is inconvenient to put them on plates, and eating is also not very convenient. Therefore, it is better to cut it into shorter pieces right in the water with culinary scissors.

Drain the water through a colander or a fine sieve and spread the vermicelli to the sauce.

Mix everything thoroughly, cover with a lid and leave for 5-6 minutes, turning off the heat.

The sauce should be liquid and there should be a lot of it - the vermicelli will absorb all the liquid without residue.

Serve immediately, reheating this dish is not desirable - the taste will not be the same. Therefore, for the first time, it is better to cook a little in order to understand the proportions. Usually from 100 grams of soy or rice vermicelli comes out two full servings.

Bon appetit everyone!

Hello my dear readers. I wanted to do something in the Chinese style, and taking out a package of egg vermicelli from the kitchen drawer, I decided to try to cook pasta in Chinese, because it is written on the package of vermicelli. Of course, as a result, their own notes were introduced into this dish, which turned out to be very satisfying, tasty and quick to prepare, which cannot but please modern people.

So I share my recipe for pasta in Chinese in the Odessa way (just kidding).

Cooking:

1. Before we start cooking everything, you need to marinate the chicken breast in advance. To do this, cut the washed chicken breast into thin long strips, pour 3 tablespoons of soy sauce and you can squeeze a little lemon. My brisket has been marinated since the evening.
2. So the next day, when we cook pasta in Chinese style, we take our brisket out of the refrigerator and start cooking, which will go very quickly.

3. Cut the onion into thin half rings and fry it quickly.
4. Cut all vegetables into thin strips. Next, add carrots to the onion and also fry a little.
5. Next, squeeze out a clove of garlic, I have huge cloves to be honest, so if you have small cloves, you can put 2.
6. Next, we throw pepper and zucchini into the pan for 2 minutes, and then we throw our marinated chicken breast and mushrooms into the pan.
7. At this stage, we can put the vermicelli to boil and cook as described on the package. I had a pressure cooker vermicelli and cooked for 5 minutes.
8. Fry everything together for 7-8 minutes no more. It cooks quickly over high heat.
9. Put the vermicelli on a plate, put the chicken breast with vegetables on top and pour over the soy sauce.

Everything is so simple and fast, we cooked pasta in Chinese. Enjoy your appetite.

RECIPE #1. Chinese noodles with chicken, onion and bell pepper

This recipe is illustrated with step by step photos. The very one (my first Chinese noodles), from which everyone who tried it was completely delighted. A mixture of vegetable flavors, soy sauce, sweetness from sugar, meat... and of course the egg noodles themselves - it's beyond words!

Ingredients: egg noodles (3 minutes of cooking) - 1 pack, parsley - 1 bunch, multi-colored sweet bell pepper - 2 pcs., garlic - 3 cloves, onions - 2 heads, chicken (I took turkey fillet) - 400 grams, 60 ml. vegetable (sunflower) oil, tomato - 1 pc., Georgian tomato sauce - 2 tablespoons, sugar - 2-3 tablespoons, soy sauce - 50 ml., salt, red hot pepper (required, at least a little) to taste .

1. I put salted water for noodles in a saucepan on the fire, let it boil.
2. I grind all the ingredients: chicken into 1 cm cubes, bell pepper - into 2 cm slices, onions - finely shredded, tomatoes (sweet) cut into small cubes, greens - chopped with a knife.
3. I heat up the skillet. Generously pour vegetable oil (more than half a glass) and heat it strongly in a frying pan.
4. I spread onions in very hot oil - I let them fry in oil for 1-2 minutes.
5. I spread the bell pepper to the onion - fry together for 2 minutes (all this over high heat).
6. I spread the chicken to the onion with pepper - I fry everything together for 3 minutes,
7. I add tomatoes, I add tomato paste (spicy in Georgian, very tasty and fragrant),
8. I generously add red pepper (1 teaspoon), add 2 tablespoons of sugar, add 5-8 tablespoons of soy sauce.
9. All together (also over high heat) mix. Carcass, covered with a lid. The sauce must contain liquid, it must not be dry and fried. You can add a few tablespoons of water if it happens that all the liquid from the sauce has evaporated.
10. Before throwing in the noodles, I add chopped parsley to the pan.
11. Meanwhile, the water for the noodles boiled. I put the noodles in boiling water and boil them for half the time required for cooking (see the cooking time on the package: if it needs to be cooked for 3-5 minutes, then I will cook it for a minute and a half). I drain the water from the noodles and throw the noodles into the vegetables in the pan. I mix everything properly, keep another minute or two in the pan.
12. In each bowl, when serving, put vegetables and meat on top of the noodles.

RECIPE #2. Chinese style spicy fried noodles with pork, celery and ginger

This noodle is very spicy. Here and adjika, and hot red pepper and garlic. Ginger and cilantro give a special aroma.

Ingredients: egg noodles - 1 pack, cilantro - 1 bunch, celery - 3 stems, ginger root - 20 grams, garlic - 3 cloves, chili pepper - 0.4 pods, onions - 2 heads, pork (lean fillet) - 400 grams, 60 ml. vegetable (sunflower) oil, tomato - 1 pc., adjika - 1.5 tablespoons, sugar - 3 tablespoons, soy sauce - 50 ml., salt, black and red hot peppers to taste.

1. Put salted water in a saucepan on fire to boil (for boiling noodles).
2. Grind a bunch of cilantro (washed beforehand),
3. Grind celery (cut-chopped into pieces - chop into thin strips a few millimeters thick),
4. Ginger root (the volume of ginger should be about 1 - 2 fingers) also chop into thin slices
5. chop garlic,
6. Chili pepper - chopped
7. 2 onions - chopped
8. Cut pork into 1 cm cubes
9. Throw egg noodles into boiling water, cook for 1-2 minutes. Usually these noodles are boiled for 3-5 minutes, but since we will still stew and fry them with vegetables in a pan, we cook them less than they should. Immediately after cooking, drain the noodles into a colander and rinse with cold water (large amounts) to stop the cooking process. This should be done if it was not possible to guess so that the noodles could already be laid out in a pan with ready-made, fried vegetables immediately after cooking. I usually bring the vegetables to the condition, and only then I throw the noodles into boiling water - and immediately put the noodles to the vegetables in the pan.
10. At the bottom of a cauldron (a heavy pan with thick walls, a wok), pour vegetable oil (half a glass or more), heat it up strongly.
11. Put onions in oil, after a couple of minutes ginger and celery, after a couple of minutes - hot pepper, after a couple of minutes - pork, mix and fry for 10 - 15 minutes until cooked all this over very high heat.
12. Throw garlic, add chopped tomato and adjika, 3 tablespoons of sugar (without a slide), pour in soy sauce. Interfere.
13. Dip the noodles into the pan, knead it with the resulting vegetable sauce.
14. Add chopped cilantro and mix again.
15. Pour in sesame oil (it acts here as a flavoring agent, it is necessary to give a special flavor to the dish. You can do without it).

RECIPE #3. Chinese style fried noodles with shrimp

Recipe from a real Chinese woman - an experienced chef of Chinese cuisine. This recipe is very healthy, the author of the recipe (and her name is Ling) specializes in healthy cuisine.

As she told me, it is best to make the noodles for the recipe yourself. It can be wheat flour noodles, just water, flour and salt and one egg. The dough must be kneaded very, very thick, rolled out very thinly, dried and cut into thin strips of noodles. For store-bought noodles, she recommended a Chinese noodle called Lo Mein, which is wheat flour noodles. Please note that Lo Mein is not the name of a company that produces noodles, but a variety of noodles for making Chinese-style fried noodles with vegetables, seafood or meat.

Shrimp should be taken fresh or freshly frozen. Not pink (these are already pre-boiled, they have lost their taste), but gray, large.

Ingredients: Lo Mein noodles - 1 pack, peeled shrimp - 12 pieces, onions - 1 head, carrots - 1 piece, garlic - 5 cloves, rapeseed oil (can be replaced with ordinary vegetable oil), green onions 4 stalks (chopped both white and green part), salt, soy sauce.

1. Onion cut into thin half rings.
2. Chop carrots into thin strips (straws), 5 mm each,
3. Chop each clove of garlic in layers (1-2 mm each), almost transparent, but wide.
4. Salt the peeled raw shrimp.
5. Boil water for the noodles, throw in the noodles, cook for 1 minute, drain through a colander, pour over cold tap water (copiously) to stop the cooking process, pour in a little oil (while the noodles are in a colander), stir. We pour oil so that the noodles do not stick together.
6. Everything is ready for frying: pour 2 tablespoons of oil into a high, heated frying pan, pour the shrimp into the oil, stir, they will immediately turn pink. Fry for 1 minute, remove the shrimp from the oil with a slotted spoon.
7. Pour in more oil, put onions in rings, fry for 2 minutes, stirring occasionally.
8. Add carrots and the white part of the chopped green onion to the onion, fry, stirring for another minute, salt.
9. Add noodles, a tablespoon of soy sauce to the pan (stir), stir and fry.
10. Add shrimp to skillet with noodles and vegetables.
11. Add the green part of the green onion, fry, stir, another tablespoon of soy sauce. Stir - fry until cooked.

All recipe photos

Of course, the method of presentation also means a lot. I gave everyone noodle sticks (instead of forks), put the noodles in deep bowls (which, by the way, also resemble a wok in their shape), and in general created the appropriate atmosphere for eating Chinese noodles.

These noodles are popular all over the world as street food or home delivery food. It can be bought in cardboard square boxes. It is delicious in taste and not without reason conquers more and more hearts.

You need to cook such noodles in thick-walled dishes. It can be either a wok (a Chinese frying pan with high sides), or a cauldron, which is used to cook real pilaf (made of cast iron, very heavy and also deep). Personally, I fried in an ordinary stainless steel frying pan, although this is also a thick-walled frying pan, quite heavy, it retains heat well, heats up to high temperatures. A plain old cast iron skillet with high sides is also fine.

You need to cook on high heat, in a large amount of vegetable oil - fry vegetables, meat, adding spices, then add noodles. Do not screw the fire, I repeat - the fire must be strong.

You need to cook the noodles half as much as indicated on the pack, then the noodles need to be fried and stewed with vegetables in a pan. If you cooked the noodles BEFORE you need to toss them with vegetables, pour cold water over them in a colander to stop the cooking process, otherwise they will turn out to fall apart and stick together. I try to throw the noodles into boiling water when the vegetables are ready and immediately send the noodles from the colander to the pan with the vegetables.

I (and my whole family) fell in love with this dish from the first try (we are talking about recipe number 1, which is illustrated with photographs). It rarely happens that a recipe is so immediately and everyone likes it. Mom now regularly buys such egg noodles and all the necessary products and asks me to cook them. My husband, when he tried it for the first time, said: "You can cook this every day." Although no, I’m lying, in this idyllic picture there is also a fly in the ointment - a 6-year-old son refused to eat Chinese noodles. He did not like all these vegetables in it (onions, bell peppers ...). But the noodles themselves (without vegetables, in sauce) suited him perfectly.

More photos of this recipe:

Comments

Please leave a comment! Readers are interested in your opinion about the recipe

Comments (26):

Tom, Tver

Reply to comment:

You have to be careful with red pepper. I never try not to put it, and if I put it, it is less than on the tip of a knife. The recipes are excellent, but if you do not like spicy - you need to know when to stop. Seasonings are a thing. My husband, on the contrary, loves pepper, the hotter the better.

2015-06-07 23:23:16

Svetlana. Elektrostal

I can say one thing, if I had not put red pepper, everything would have been wonderful (probably!). I prepared a whole frying pan in the hope of eating and overeating this delicious dish. Just ruined everything!!! Don't put pepper. It is so hot that it is simply impossible to eat! Now I’ll throw everything away, horror! It’s a pity for the products and the time spent on cooking.

2015-06-05 02:46:23

Raisa

It happened to me. I learned how to cook this dish, everyone really liked it (I’ll even say that everyone was delighted) I cooked this fried noodles quite often, but one fine day I poured vegetable oil into a wok (this is where we fry the vegetables ..., all this together being prepared). In short, the noodles turned out to be very greasy, and since then I can’t even think about this dish. It's just nausea in my throat. And not only me - my family also doesn’t ask for it anymore, they also felt bad from too much butter that unfortunate time. This is how I deprived myself and my family of a wonderful meal. Therefore, dear hostesses, be careful, do not overfill the oils, everything is good in moderation.

2014-08-24 22:44:41

Olga, Yaroslavl

I found in the livejournal, the author Brahman from Odessa has a recipe for Chinese noodles with shrimp, in coconut milk. In my opinion, a very interesting recipe, and in our supermarket they sell just such a grayish flat noodle. Gotta cook.

Chinese style fried noodles with shrimps in coconut milk

Ingredients:
- shrimp (preferably larger)
- coconut milk 200ml
- 1 hot pepper
- garlic 1 clove
- fish 1ch.
- soy sauce -1chl
- dry white wine 1stl
- lemon juice and zest of 1 lemon
- noodles
- celery or cilantro leaves

Prepare the products: clean the shrimp, leaving the heads and the tip of the tail. This will make the sauce richer.

Peel the hot peppers from seeds and membranes, rinse and cut. - chopped garlic

We heat up a couple of tablespoons of peanut butter (you can use another). Fry the garlic for 30 seconds, pour in the fish and soy sauces, cook for another half a minute, then add the wine. Cook for a couple more minutes and add coconut milk.

Cook for 10 minutes, add zest and chili.

Add shrimp and cook for a couple of minutes

Add boiled noodles, mix and pour in lemon juice.

Here, in fact, is all. Everything is fast and simple.

Sprinkle with cilantro when serving. I had celery leaves.

Expand all photos of this comment

2014-06-18 22:44:48

Ilona Tretyakova, Moscow

Chow mein fried noodles are one of the staples of Chinese cuisine. There are many places in Moscow and other Russian cities where you can order such noodles for home delivery, or eat them in a Chinese restaurant. If you are trying to lose weight by dieting, you will be interested to know how many calories this dish contains. Separately, I note that I will talk specifically about chow mein, and not about lo mein. Lo mein is a different Chinese dish, it is prepared in a completely different way and uses a different type of noodles.

How is Chinese noodles prepared?

Chinese noodles are prepared basically as in the recipes above and described: they are fried by adding other ingredients: meat pieces, vegetables. The dish, being a traditional representative of Chinese cuisine, first appeared among the Chinese peasants (that is, the poorest segments of the population). Spread throughout the world from India to the Caribbean. Chow mein is made with egg noodles: eggs mixed with flour and water. First, the noodles are boiled until half cooked, and then mixed with already lightly fried vegetables and meat, adding soy sauce, oyster sauce and other seasonings for flavor. The meat is often marinated in soy sauce before being fried.

How many calories are in Chinese Fried Noodles?

In one serving (and this is 50 grams of fried noodles) there are approximately 250 calories. Which are made up of proteins, fats and carbohydrates. Of these, about 130 calories we get from fat, another 100 calories from carbohydrates, and about 20 calories come from protein (proteins).

Tip for those who track calories

Since Chinese style fried noodles can be cooked in many different ways, you can control the cooking process, as well as change and vary the ingredients added. To make your fried noodles healthier and healthier, add plenty of vegetables to them, such as: any cabbage, including cauliflower, Brussels sprouts, white cabbage or broccoli, sweet bell peppers, onions, peas, and so on.

How to burn the calories received from a serving?

So, to burn 250 calories from a serving of fried Chinese noodles, you need to either walk for 1 hour, or jog for half an hour, or swim for more than 20 minutes. It is clear that if you eat more than one serving (and in a serving, let me remind you 50 grams), the physical activity will have to be increased accordingly.

The benefits and harms of Chinese fried noodles

BENEFIT:

In addition to the number of calories contained in one serving of fried noodles, you should also be aware of other beneficial substances that this popular dish can give our body. For example, Chinese noodles contain a significant amount of iron. A lot of this noodles and selenium - one of the most important antioxidants for our body. The substance selenium not only successfully fights free radicals, but also strengthens the immune system of our body and is good for the thyroid gland.

The dish also has its downsides. As you have seen in the recipes, Chinese style fried noodles are cooked with a very high amount of vegetable oil, which in turn is very high in fat. Fried food is generally harmful, and this is an indisputable fact. The consequences of eating food fried in large amounts of oil are weight gain, heart disease and damage to the liver and kidneys. Like other Chinese dishes, fried noodles contain a lot of sodium, more specifically monosodium glutamate, which is an ingredient in the soy sauce added to the dish. Therefore, to reduce the harm - just reduce the amount of soy sauce you add, an even better option is to add soy sauce, which does not contain monosodium glutamate at all.

Whether you cook Chinese-style fried noodles at home or eat in restaurants, it is without a doubt one of the most popular Chinese dishes in the world. It's so fragrant and spicy with meat, with vegetables... it's delicious. And despite the high content of useful iron and selenium, it is at the same time a source of a large amount of harmful fats and sodium, which can be harmful to health. Therefore, in conclusion, I want to advise lovers of this dish to stick to the golden mean and eat Chinese fried noodles in moderation.